How to make zucchini and beetroot noodles

 

A hangover isn't the only craving for a drink in the morning. Drinking alcohol in the morning is a great way to start the day in a unique and festive way. But how much to prefer and how to combine it with the usual breakfast set? Sweet porridge and cheesecakes, salty omelets and sandwiches?

In order not to bother our brains, we asked people who knew everything about alcohol and food friendship about this. This is wine enthusiast Vlada Lesnichenko, who has compiled the wine list of many Moscow restaurants, bartender of Delicatessen bar Sergey Pushkin and Delicatessen souschef Mikhail Salnikov. We tried to remember a popular type of breakfast combined with a bit of alcohol. As a result, wine can also be matched with processed cheeses and sausages if desired. It is not in the collection, because difficulties arose only when discussing milk and cereal.

Egg

Vlada Lesnichenko, wine lover:

“The acidity and foam refresh the receptors in the veil that remain behind the yolk, so eggs go well with many types of sparkling wine. This is especially true for soft-boiled eggs, such as hard-boiled eggs. For example, prosecco, cava (especially made from macabeo and charllo varieties) are possible. Thanks to this, kava has excellent acidity, bright aroma, moderate density and is able to retain the texture and taste of boiled eggs.

It might be a good idea to look for a loire cream based on the wonderful local Chenin Blanc. When champagne suddenly disappears from the ground, it is luxurious enough to be replaced by sparkling wine made with Loire Chenin Blanc, and is suitable for sparkling wine in every way. Or try the sparkling Jura Chardonnay with eggs: a smart, hearty breakfast with delicious treats that are rich, deep, sour, slightly salty and nutty, perfect for the festive mood. That's great.

If breakfast is an omelette or scrambled egg rather than a boiled egg, the story is different. From there, butter and crust are added to the texture of the egg, and cream and caramel are added to the taste. If so, you should be looking for a richer, more aromatic rosé sparkling wine or go straight to oak white wine. For example, the aroma of a crust fried in butter is repeated in Oak Chardonnay (Burgundy, American or Russian). "

Sous Chef Mikhail Salnikov from Delicatessen:

Therefore, they must be complemented with light shades to create two polar flavors. It's fat, round, spicy and piercing. For example, the cocktail "Garibaldi" is suitable here.

And fried eggs with butter and fried crust, I think you can safely switch to a strong alcohol aperitif. "

Sergey Pushkin, Delicatessen Bartender:

“I recommend the hard-boiled egg mimosa cocktail. And fried scrambled eggs need something stronger: negroni, americano, whiskey and soda. "

Cheese

Vlada Lesnichenko:

“Sparkling goes well with young fresh putty cheese. The freshness of cheese and the freshness of sparkling wine are a good relationship.

But if the smell of chlorine is briskly beating in the cheese, then the ideal is a German or Austrian sparkling zekt based on Riesling, whose scent has a lot of flowers, garden fruits and citrus.

For salty cheeses, it is better to choose cool coastal wines with the same salty taste. Consider, for example, young green wines from Portugal. Fresh herbal notes with mineral salt, slightly pungent texture and low alcohol content go well with breakfast and goat cheese.

If you have pickled cheese like mozzarella, rosé wine will work. Especially if there are cherry tomatoes nearby and all this is poured with olive oil.

If you have fragrant soft cheese, follow the basic rules. Where does stinky cheese come from and where does wine come from? If you look at the map of cheeses in France, you immediately know that they come from wine regions: Champagne-Chor, Burgundy-Epois, Jura-Comte, Tourenne-Saint-More and Savoy-Gruyère. Languedoc - Pelardon. The only thing is that you should not combine fragrant spicy cheese with red wine. Still designed for white and sparkling wines.

But if you have Russian cheese for breakfast, here's what you need to understand. Most industrial cheeses have a distinct, subtle bitter taste. And it is good to soften this bitter taste. It is impossible to smooth tannin wines, as tannins to tannins cause double tannins, which is intolerable. So, for Russian cheese, you need to look for a bright red with minimal tannins, and above all, a pink for the berry that our cheese lacks. And, of course, you can try the older whites. Sherry and perhaps an orange wine aged in oak barrels would be fine. They are honey, nutty, and salty just like Snickers chocolate bars.

Now imagine we are eating processed cheese and for some reason we want to wash it out with wine. I think Pinot Grigio in northern Italy here would be cool. Processed cheeses have very little of the acidity inherent in all other cheeses, so medium acidity and slightly sweet wines are also needed. Pinot Grigio seems to fit well here.

Aged cheese pairs well with oak-aged rewine white wines. "

Mikhail Salnikov:

“The processed cheese is spreading in your mouth. And the first thing that comes to mind is port wine and sherry cocktails. Fats and tannins work well together to excite each other.

For Russian semi-hard cheeses, you are looking for a drink that will completely block the flavor of this cheese. Russian semi-hard cheese needs a good lawyer. I think we're going to get New Wave Gin or grain distillate with a certain sweetness.

Pickled cheeses like mozzarella are hot in the middle of the day, so they should be served aperitifs. This is something that doesn't kill, definitely something that inspires us to live without the end of the day. "

Sergey Pushkin:

“The bottled processed cheese is sour cheese. For example, they need a wine aperitif such as cinchona, which tinctures the wine after breakfast and not with cocktails.

Hard cheeses and blue cheeses are significantly different from each other, but there are rules to help pair them. The denser and more serious the pot, the more seasoned and sharper the cheese should be. Read this formula backwards and you're done.

And brine - wine diluted with sparkling water with the addition of strong or bitter. "

Sausage and sausage

Vlada Lesnichenko:

But it has to be a fragrant variety, not just red, but soft tannins, meaning thin skin like Gamei. This is a great morning red wine, especially with a sausage breakfast. Gamay is also suitable for shakshuka.

But sandwiches with cervelat are sweet sparkling red, Doc's - also sweet sparkling. Well, there are sausages too.

But if you have an English breakfast with a variety of fried sausages and peas, this dominant pea Sauvignon Blanc or young white wine from the Bordeaux region is the perfect match. "

Mikhail Salnikov:

And Japanese whiskey is 23-27 degrees. So I imagined fried Doctor's Sausage, so I wanted tequila. You see, I'm going to hack her beautiful scalpel with her. He jumps over the sausage and slides down the esophagus with him.

If you start to decompose strong smoked sausages, you can immediately imagine these alders, chicory and cherries. Smoking is recommended with Negroni or Sajerac. This drink was invented when people still considered the meaning of cocktails to be strong. And here we again have a difference of taste. We take on the less hysterical and more intense sausage flavor of alcoholic beverages like sazerac, and it's balanced. "

Sergey Pushkin:

“I see smoked sausages with bourbon cocktails. Then any smoke will be very well supported by the oak tannins coming out of the barrel. "

Cottage Cheese and Yogurt

Vlada Lesnichenko:

“Cottage cheese is not a type of cheese. In other words, they eat wine together in an unfriendly way. Natural sparkling wine Petnata. Expressive acidity, aromatic, usually with low alcohol.

However, it is recommended to add red or pink fenata to fried cheesecakes made from aromatic bright red varieties. Then it will look like you have a cheesecake with berries. Again, the red sweet sparkling is nice, but not on the floor shelves in the supermarket. Contact a New Wave winemaker or a high-quality traditional winemaker. And if we have thick yogurt, we won't make a mistake if we take the same Petnata. "

Mikhail Salnikov:

It is better to return to the association here. We need some fat, we need alcoholism, we need some bitterness. This is a "white Russian".

However, cheesecake and cottage cheese casserole are more likely brandy and cognac, especially if you include raisins or candied fruit in your cottage cheesecake. There should be a little sweetness and a little freshness between the cognac and this casserole. For a garnished tofu product with a balance of sweetness, in an ideal world there would certainly be a balance of acid and flavor or compote. "

Sergey Pushkin:

"I suggest cognac (choose sweeter) or mimosa cocktails for cheesecakes and casseroles, grilled cottage cheese dishes."

Oatmeal porridge

Vlada Lesnichenko:

It will look like porridge with fruits. Try the sweet and fresh Piedmont sparkling wine! First, it is a gastronomic delight. Secondly, as journalist Igor Maltsev said, he is a baboulayer.

If you eat porridge without milk, you get cereal with acid and you want a mineral and nutty wine that tastes similar. Wines made from Maccabeo grapes are suitable. Fruit and seeds, a drop of sunflower oil, a handful of nuts, a pinch of salt, bright acidity and a clean, warm sweetness.

Grains love salt, so look for coastal brackish whites such as Loire Muscadet, Portuguese green wine, Greek assyrtico, and Italian phalanx.

But if our porridge is buckwheat, this is a completely different matter. Buckwheat is a mushroom. And since mushrooms are umami, these are Riesling, Gamei, Pinot Noir and Chianti based on Sangiovese. "

Mikhail Salnikov:

“If you are going to kill me, you have to do this. Make grog from tea and Irish coffee from coffee. It is better not to put fruit in the porridge and eat it in tea. But if this is a textured buckwheat porridge that fills your mouth, then you need a fat content that will give the buckwheat a different density. Try this Eggnog Christmas Cocktail. "

Vegetables

Vlada Lesnichenko:

“Sauvignon, just like a tomato top, goes well with fresh tomatoes. If you have tomatoes and onions in your shakshuka, look for a rich tomato from Spain or Italy, or a soft, light young red wine. "

 Sergey Pushkin:

But even if you're looking for a very strong alcohol, try something fresh and crunchy like lettuce or cucumber, for example daiquiri. Or a reverse martini with lots of vermouth and lots of gin. And if tomatoes dominate in the salad, let the Adonis cocktail. Dry sherry and sweet vermouth, dense and sweet. "

Caviar

Vlada Lesnichenko:

“Classic caviar needs champagne. Caviar has such a complex taste, salt and sweetness, mushroom, strawberry, umami. And if it's umami, a barrel with notes like yeast sediment and nut cream comes into play.

Red caviar is simpler, more salty and more acidic. All her sparkling wines for her are suitable for her according to her classic method. "

Sergey Pushkin:

“If it's red caviar, any variant of martini is suitable here and you don't have to think about anything else. And if it's black, then a great cocktail "Champagne": bitter, about some of the good French cognacs, and all this is filled with French champagne. "

Bread

Vlada Lesnichenko:

“Borodino bread with caraway seeds has good acidity and spice. Next up is Riesling and, oddly enough, Gewürztraminer. It's not particularly acidic, but it smells as good as caraway seeds.

But if you have a baguette with butter, you get a burgundy-style Chardonnay. And for such a breakfast you do not need at all anything else - a self-sufficient set.

There is also toast made with white bread fried in egg and butter. You need sparkling wine here. Probably off-dry riesling, but still sparkling better. Or you can grind the skins for a nice pinot gris, more color, more dried fruit, and a brighter light. Orange! "

Mikhail Salnikov:

“Borodino bread is made from caraway seeds, cilantro and red malt. It has to resonate here, so it's just malt whiskey. And if you're lost and you no longer understand where bread is and what bread is missing, then go for rye whiskey.

If this is white bread and croutons are made, first dipped in egg and milk, sprinkled with sugar and called "Poor Knight", we choose a mint julep cocktail in a beautiful glass. It has a lot of mint and ice, and is sprinkled with sugar like croutons. "

Vlada Lesnichenko:

“Pancakes are mostly French, so there are a lot of choices. The richer the taste of the pancakes, the more wine it consumes. Honey pancakes are riesling and nutmeg. Pancakes with caviar are salty white wines from the coast, aged in steel and lees. Try the Galician albino, which goes well with salt. Or the same place in Godello or the same Portuguese Viño Verde. This will also make you feel refreshed after being overly greasy.

But if you eat pancakes with meat and add red chives for example, you have gamay, blaufrankisch and pinot noir! "